Baked rigatoni & meatballs

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive oil
1 \N Onion, chopped
2 \N Garlic cloves, minced
3 cups Mushrooms, sliced
1 \N Sweet green pepper, chopped
1½ teaspoon Dried basil
1½ teaspoon Granulated sugar
1 teaspoon Dried oregano
1 teaspoon Salt
¾ teaspoon Pepper
28 ounces Canned tomatoes, chopped
2 tablespoons Tomato paste
3½ cup Rigatoni pasta
1⅓ cup Mozzarella, shredded
¼ cup Parmesan, freshly grated
1 \N Egg
⅓ cup Onion, finely chopped
¼ cup Dry bread crumbs
2 \N Garlic cloves, minced
3 tablespoons Parmesan, freshly grated
1 teaspoon Dried oregano
¾ teaspoon Salt
½ teaspoon Pepper
1 pounds Lean ground turkey chicken or beef may be used


Meatballs: In bowl, beat egg lightly; mix in onion, crumbs, garlic, Parmesan, oregano, salt and pepper. Mix in turkey. Shape heaping tablespoonfuls into balls.

In large skillet, heat oil over medium-high heat; cook meatballs, in batches if necessary, for 8-10 minutes or until browned on all sides.

Transfer to paper towel-lined plate.

Add onion, garlic, mushrooms, green pepper, basil, sugar, oregano, salt, pepper and 2 tb water to skillet; cook over medium heat, stirring occasionally, for about 10 minutes or until vegetables are softened. Stir in tomatoes and tomato paste; bring to boil. Add meatballs; reduce heat and simmer for 30 minutes or until slightly thickened.

Meanwhile, in large pot of boiling salted water, cook rigatoni for about 8 minutes or until pasta is tender but firm. Drain and return to pot; add tomato sauce, stirring to coat rigatoni.

Transfer to 11x7-inch baking dish or 8-cup shallow oven casserole.

Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top.

Bake in 400F 200C oven for about 20 minutes or until cheese is melted and top is golden.

Per serving: about 780 calories, 49 g protein, 34 g fat, 70 g carbohydrate very high source fibre, excellent source calcium and iron.

Source: Canadian Living magazine [Jan 96] cover article [-=PAM=-] j PA_Meadows@...

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